Ingredients:

• 3 slices uncured bacon, diced
• 1/2 large yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery ribs, diced
• 8 ounces cremini mushrooms, stems removed and sliced
• 4 cloves garlic, minced (may substitute 1 tsp. garlic powder)
• 1 pound ground turkey (may substitute ground beef)
• 2 teaspoon Dried Italian Seasoning
• 2 teaspoon Balsamic vinegar
• 1 (14.5-ounce) can diced tomatoes
• 1 (14.5-ounce) can tomato sauce
• 1 teaspoon salt plus more taste
• 1 pinch black pepper
• 1 pinch red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped (optional)
• Shredded Parmesan cheese

Directions:

• Select “Saute” function on the Instant Pot. When the pot is hot, add the bacon
• and cook 3-4 minutes or until bacon starts to get crispy and fat has rendered out.
• Add onion, carrots, celery, and mushrooms. Stir into fat in the bottom of the pan.
• Cook for 4-5 minutes or until the veggies start to soften. Add garlic and ground turkey and cook an additional 5 minutes or until turkey is almost cooked through.  Add Italian seasoning, balsamic vinegar, diced tomatoes, tomato sauce, and salt.  Stir to combine.
• Select “Cancel” then lock the lid into place, flipping the vent valve to the “Sealing” position.
• Cook for 11 minutes on “Manual” or “High Pressure.” Allow for 10 minutes of natural pressure release before flipping the vent value to “Venting” and removing the lid when safe to do so.
• Stir, taste and season with additional salt, black pepper, and red pepper (if using) to taste. Stir in fresh parsley and top with shredded Parmesan cheese, if desired.
• HOW TO FREEZE: Prepare recipe as directed and allow the sauce to cool completely in the fridge before transferring it to the freezer. To thaw, place sauce in the fridge for 24 hours or place tightly sealed bag or container in a bowl of cool water (changing water every 30 minutes or so) until thawed. Reheat on the stove top or in the microwave.